Egg Curry (Baida Curry)

Egg Curry (Baida Curry)

This egg curry recipe from southern India features an exquisitely aromatic and flavourful sauce!  Naturally meat-free, it’s one of India’s most popular curries!

How to Make Authentic Egg Curry

If you love authentic Indian Keralan food and like to include meatless dishes in your meal plans, you’ll love this egg curry!

For the best flavor results use the freshest spices you can find.  We also highly recommend making your own Homemade Garam Masala.

Let’s get started!

INGREDIENTS:

• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 2 whole cloves
• 1 2-inch piece cinnamon stick
• 3 green cardamom pods , cracked
• 1 medium yellow onion, finely chopped
• 1 tablespoon finely minced garlic
• 1 tablespoon finely minced ginger
• 2 chill peppers, seeds and membranes discarded, finely diced
• 1 teaspoon garam masala
• authentic homemade garam masala
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground fennel seeds
• 8 curry leaves (optional)
• 1/4 teaspoon Kashmiri chile powder(or more according to heat preference)
• 3 ripe tomatoes, finely chopped
• 2 tablespoons ketchup
• 400ml ounces coconut milk (1 can)
• 1 teaspoon salt
• 6 hard-boiled, shelled eggs, cut in half
• 2 tablespoons chopped coriander

Heat the coconut oil in a pan over medium-high heat and fry the mustard seeds, cloves, cinnamon and cardamom just until fragrant.  Be careful not to scorch them.

Add the onions and fry until lightly browned, 6-8 minutes. Add the garlic, ginger, chili peppers, garam masala, coriander, turmeric, ground fennel, curry leaves and Kashmiri chile powder and cook for 2 minutes.

Add the tomatoes and ketchup and cook for 4-5 minutes, stirring frequently.

Add the coconut milk and salt and bring to a boil.  Reduce the heat to medium-low and simmer, covered, for 20 minutes, stirring occasionally.

Stir in the cilantro.  Carefully add the eggs, cut-side up, and simmer uncovered for another 3-4 minutes to heat through.

Serve with your choice of naan, chapati, paratha, bhakri, rice, pulao or biryani.

Enjoy!

Instructions:

• Heat the coconut oil in a pan over medium-high heat and fry the mustard seeds, cloves, cinnamon and cardamom just until fragrant.  Be careful not to scorch them.  

• Add the onions and fry until lightly browned, 6-8 minutes. Add the garlic, ginger, chile peppers, garam masala, coriander, turmeric, ground fennel, curry leaves and Kashmiri chile powder and cook for 2 minutes. 

• Add the tomatoes and ketchup and cook for 4-5 minutes, stirring frequently.  

• Add the coconut milk and salt and bring to a boil.  Reduce the heat to medium-low and simmer, covered, for 20 minutes, stirring occasionally.  Stir in the cilantro.  Carefully add the eggs, cut-side up, and simmer uncovered for another 3-4 minutes to heat through.

• Serve with your choice of naan, chapati, paratha, bhakri, rice, pulao or biryani.

Notes

This curry can be made well in advance (and the flavor will only get better).  Simply reheat it and then add the cilantro and eggs just before serving.  Done!  A quick weeknight meal ready to go!